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These tiny Red Velvet Oreo Cheesecakes mix the deep taste of red velvet with yummy Oreo cookies in a small, mouth-sized sweet treat. The brownie-type bottom holds an Oreo cookie middle, topped with smooth red velvet cheesecake and a pretty Cool Whip curl. These little goodies pack big flavor in each bite, making them perfect for parties where folks don't want to commit to big dessert portions.
I whipped these up for my sister's birthday last week, and they vanished quicker than any sweet I've ever brought out. Even my brother-in-law who always says "sweets aren't my thing" grabbed two!
Ingredients
- All-purpose flour (3 tablespoons): Helps the brownie bottom stay together without getting too thick or dry.
- Cocoa powder (1/2 cup + 1 tablespoon): Split between bottom and filling, it brings that chocolate kick. Dutch-processed tastes smoother if you can find it.
- Granulated sugar (3/4 cup total): Makes both layers just sweet enough without going overboard.
- Unsalted butter (1/4 cup, melted): Gives the brownie base its rich feel. Just melt it, don't let it get hot.
- Eggs (2): Hold everything together in both parts. Let them sit out to warm up first.
- Vanilla extract (1 teaspoon): Makes all other flavors pop. Real vanilla beats the fake stuff.
- Salt (pinch): Wakes up the sweet and chocolate flavors. Don't leave it out!
- Oreo cookies (12): The hidden middle treat. Standard Oreos work best, but Double Stuf can do in a pinch.
- Cream cheese (8 oz): The main player in the cheesecake part. Philadelphia brand always mixes up the smoothest.
- Sour cream (1/4 cup): Gives the cheesecake layer its zip and soft texture.
- Red gel food coloring: Gel gives better color without thinning your mix. You won't need much.
- Cool Whip (8 oz): For the topping. Make sure it's completely thawed.
- Chocolate shavings: For the finish. Just run a veggie peeler down a chocolate bar for easy bits.
Step-by-Step Instructions
- Step 1:
- Get Everything Ready: Turn your oven to 350°F. Put paper liners in a 12-cup muffin tin, pushing them down firmly. Make sure you've measured out all your stuff and let the cold things warm up.
- Step 2:
- Mix the Brownie Bottom: In a bowl, stir together 3 tablespoons flour, 1/2 cup cocoa powder, and that pinch of salt until smooth. In another bigger bowl, beat 1/2 cup sugar and 1 egg for 2 minutes until it looks lighter and a bit fluffy. Pour in the melted butter and 1/2 teaspoon vanilla, stirring right away. Now fold in your dry mix with a rubber spatula using gentle movements until just mixed - don't overdo it or your brownies will get tough.
- Step 3:
- Start Baking the Bottom: Share the brownie mix evenly between the 12 muffin cups, about 1 tablespoon each. The mix will be thick, so use the back of a wet spoon to spread it flat in each cup. Bake for just 5 minutes - they'll still look soft, which is good. Take them out and turn the oven down to 325°F.
- Step 4:
- Put in the Oreos: After the brownie bottoms cool slightly (2-3 minutes), push one Oreo cookie flat onto each partially baked brownie base. They should sink in a little but not disappear into the mix.
- Step 5:
- Make the Red Velvet Cheesecake Mix: In a big bowl, beat the cream cheese and the other 1/4 cup sugar with a mixer on medium for 2-3 minutes until fluffy and smooth, scraping the bowl sides a few times. Add the second egg, sour cream, and the rest of the vanilla (1/2 teaspoon), beating on low until just mixed. Sift in the tablespoon of cocoa powder to avoid lumps and mix until smooth. Start with 1/4 teaspoon of red gel food coloring, mix it in, then add more if needed for that red velvet look.
- Step 6:
- Put It All Together and Bake: Carefully pour or pipe the red velvet cheesecake mix over each Oreo-topped brownie, filling each cup about 3/4 full. Tap the whole pan on the counter 3-4 times to get rid of air bubbles and even out the tops. Bake at 325°F for 15-18 minutes, until the edges set but the middles still wiggle slightly. Don't overbake - they'll finish setting as they cool.
- Step 7:
- Cool and Finish: Let the cheesecakes cool in the pan for about 30 minutes, then put them in the fridge for at least 1 hour (overnight works even better). Once chilled, put the thawed Cool Whip in a piping bag with a star tip and make a pretty swirl on each cheesecake. Sprinkle with chocolate shavings just before you serve them.
My grandma showed me red velvet cake when I was just a kid, around eight years old. She always said it was "the only proper dessert for special occasions," and that stuck with me all these years. Now my own kids ask for these mini cheesecakes instead of regular birthday cake every year, and I kinda love this little family tradition we've started.
Getting the Perfect Texture
The right texture for these mini treats comes down to a few key things. Your brownie bottom should be firm enough to hold together but stay fudgy when you bite into it. That's why we partly bake it before adding the other layers. For the cheesecake part, you need room temperature ingredients or you'll end up with lumps. I've learned that even small temperature differences can change how they turn out. When mixing the cheesecake stuff, don't beat too much air in or they might crack. Tapping the pan before baking helps get rid of air bubbles that could mess up the smooth top of your cheesecakes.
Make-Ahead and Storage Tips
These little treats work great when you need to plan ahead for a special day. You can make them up to three days before you need them if you store them right. Make everything through the baking and cooling steps, then keep them in the fridge without the Cool Whip topping in a sealed container. The day you're serving them, add the whipped topping and chocolate bits for the freshest look. If you happen to have leftovers (which rarely happens at my house!), keep them in the fridge and eat within five days. If you want to keep them longer, they freeze really well without the topping. Just put them in a sealed container with parchment paper between layers if you stack them, and they'll stay good for up to three months.
Variations Worth Trying
Feel free to play around with this basic recipe. I've come up with different versions that folks love just as much as the original. For Christmas, try adding a tiny bit of peppermint extract to the cheesecake mix and top with crushed candy canes instead of chocolate. In autumn, make a pumpkin spice version by swapping the cocoa in the cheesecake for pumpkin pie spice and mixing in 2 tablespoons of pumpkin puree. For chocolate fans, use chocolate cream cheese and add extra cocoa powder for a super rich taste. I've even made a white chocolate kind by using white chocolate powder instead of cocoa and golden Oreos in the middle. You can try so many different flavors, and they all keep that perfect single-serving size that makes these cheesecakes so handy.
Frequently Asked Questions
- → Can I make these Tiny Red Velvet Oreo Cheesecakes in advance?
Definitely! These little cheesecakes taste even better when made ahead. They work best if you make them 1-2 days early and keep them wrapped in the fridge. Just put the Cool Whip and chocolate bits on right before you serve them so they look their best.
- → Can I freeze these mini cheesecakes?
You sure can! They'll stay good frozen for up to 3 months. Don't add the Cool Whip before freezing them, and make sure you use an airtight container. Let them thaw in your fridge overnight and add fresh topping before you serve them.
- → What can I use instead of Cool Whip?
You can whip up your own topping by mixing 1 cup of heavy cream with 2-3 tablespoons of powdered sugar and 1/2 teaspoon vanilla until it forms stiff peaks. For a topping that won't fall flat, some folks mix in 1-2 teaspoons of plain gelatin soaked in water.
- → How do I tell when the cheesecakes are done baking?
The cheesecakes are ready when the sides are firm but the middle still wobbles a bit. They'll firm up more as they cool down. It's better to take them out a bit early than leave them in too long, which can make them crack.
- → Can I use normal food coloring instead of gel?
Gel food coloring works best because it gives strong color without making your batter runny, but regular food coloring can work too. You'll need to use more drops for that bright red color, but don't add so much that your batter gets too wet.
- → What other cookies work instead of Oreos?
Graham crackers, chocolate wafers, shortbread cookies, or even ginger snaps will all do the job nicely. Each one brings its own flavor that pairs differently with the red velvet cheesecake part in really tasty ways.